Thursday, June 26, 2008

Thai Broccoli Salad

1/4 cup creamy or chunky peanut butter
2 tbl Splenda
1-1/2 tbl hot water
1 tbl lime juice
1 tbl soy sauce
1-1/2 tsp sesame oil
red pepper flakes to taste
3 cups fresh broccoli florets
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
1 clove garlic, minced

Combine peanut butter, Spenda, water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended. Set aside.

Put broccoli in a medium bowl with 1 tbl water, cover with plastic wrap and microwave 3 minutes or until crisp-tender. Carefully remove plastic wrap and drain broccoli. Toss broccoli with red bell pepper, scallions, garlic, and peanut butter mixture.

Serve warm or at room temperature.

4 servings

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